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Đuveč (pronounced “duvetch”) is a classic Balkan vegetable bake, often described as a robust vegetable stew or casserole. Loved throughout Croatia, it celebrates seasonal produce by slowly cooking a mix of summer vegetables together. In rural tradition, Đuveč is made without meat, allowing the flavors of tomatoes, peppers, onions, and zucchini to meld into a rich, savory sauce.
The dish is typically baked or simmered until the vegetables are tender and the rice or grain has absorbed all the juices. It can be served hot as a side or even as a vegetarian main. Some even liken Đuveč to ratatouille, or to a jambalaya or risotto when rice is added. Its versatility makes it a comforting meal throughout the year: use whatever vegetables you have on hand, and you’ll end up with a hearty casserole that tastes of summer gardens and home kitchens.
4
servings10
minutes35
minutes200
kcal10
minutesThis one-pot bake starts with sautéing onions and garlic in olive oil. Fresh summer veggies (bell peppers, zucchini, and tomatoes) are then added and simmered briefly. Uncooked white rice is stirred in, the mixture is seasoned and transferred to an oven (or covered pot), and it bakes until the rice is tender and the flavors are concentrated. The result is a thick, stew-like casserole of vegetables and rice. Serve it steaming from the oven with a sprinkle of fresh parsley. Leftovers reheat well and make for a quick lunch the next day.
1 large onion, chopped – for sweetness and texture.
2 cloves garlic, sliced – optional, for depth of flavor.
2 tablespoons olive oil – for sautéing.
2 bell peppers, diced – adds color and sweetness.
1 medium zucchini (courgette), diced – classic summer squash.
3 large ripe tomatoes, chopped (or one 14-oz can diced) – provides tangy sauce.
½ cup (100 g) uncooked white rice – makes the dish filling (arborio or medium-grain preferred).
1 teaspoon salt (more to taste).
½ teaspoon black pepper.
1 bay leaf – optional, infuses aroma.
Pinch of sugar – optional, to balance acidity.
Fresh parsley or basil, chopped – for garnish.
Preheat & sauté: Preheat oven to 180°C (350°F). In a large ovenproof pot or Dutch oven over medium heat, warm the olive oil. Add chopped onion and cook until softened (about 5 minutes). Stir in garlic and cook 1 minute longer.
Add vegetables: Add the diced bell peppers and zucchini to the pot. Cook, stirring occasionally, until they begin to soften (about 5–7 minutes).
Add tomatoes & seasonings: Stir in the tomatoes, salt, pepper, and bay leaf. Add a pinch of sugar if the tomatoes are very acidic. Bring to a simmer.
Stir in rice: Add the uncooked rice and stir to combine. If the mixture seems dry, pour in about ½ cup of water or vegetable broth to provide steam.
Bake: Cover the pot (or transfer contents to a baking dish and cover). Place in the oven and bake for 30–40 minutes, or until the rice is fully cooked and the vegetables are tender. (Alternatively, keep it on the stovetop on low, covered, and simmer 20–25 minutes.) Check halfway and add a little water if needed to prevent sticking.
Finish: Remove from heat and discard the bay leaf. Taste and adjust seasoning. Fluff the rice into the vegetables with a fork. Sprinkle chopped parsley or basil on top and serve warm.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
200 | 25 g | 4 g | 6 g | 5 g | 400 mg | None |
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